- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3 tbsp sugar
- 2 large eggs lightly beaten
- 3 cups buttermilk
- 4 tbsp melted butter, plus more for the griddle
Whisk together dry ingredients in a medium bowl. Add the eggs, buttermilk and butter. Whisk to combine. Small/medium lumps are ok
Heat oven to 180. Heat griddle, and add a part of butter.
Using a ladle, scoop about 1/2 cup of batter on the griddle. When pancakes have bubbles on top and are slightly dry around the edges (about 2-1/2 minutes) flip over. Cook until golden brown, about 1 more minute. Repeat with remaining batter, storing the finished pancakes in the warm oven.
The key to fluffy pancakes is to not overmix the batter, some small lumps are ok. If you have an extra cup of buttermilk after making these, use it to make chocolate chip banana muffins
Original recipe from Martha Stewart
Helene's Home 